Vacuuming In The Bag - Bosch BVE810NC0 Instruction Manual

Operating the appliance
en
Cancelling the vacuuming process
When air is being extracted from the bag, touch the
stop symbol to cancel the process early.
The appliance displays the vacuuming level until it is
reached.
You can now detach the hose from the container and
the external vacuuming adaptor.

Vacuuming in the bag

Vacuum the food in a suitable vacuuming bag in order
to preserve the food for longer, to marinate it or to
prepare it for sous-vide cooking.
Suitable vacuuming bag
Use the original vacuuming bags that are enclosed with
the appliance or can be ordered as accessories. These
bags are suitable for a temperature range of -40 °C –
100 °C. This means that they can be used for storing
food at low temperatures and also for cooking the
vacuum-sealed food that is contained in the bags. The
optimum heat-sealing time for this bag is level 2. The
bags are suitable for use in the microwave. Pierce the
bag before you heat it up in the microwave.
Only use bags that are suitable for vacuuming food.
Commercially available products are different when it
comes to the quality of the food, temperature
resistance, material and surface. Ensure that the bag is
used only for the purpose for which it is intended.
The heat-sealing time for the vacuuming bag always
depends on the material from which it is made. In most
cases, heat-sealing level 1 is sufficient for heat-sealing
thin bags. Vacuuming bags that are made from a
thicker material require a longer heat-sealing time at
heat-sealing level 2 or higher.
The length of the heat-sealing column limits the size of
the vacuuming bag that can be used. You should
therefore only use bags with a maximum width of
240 mm.
Filling the bag
Where possible, position the items of food in the
vacuum-sealing bag next to each other and not on top
of each other.
To ensure that the sealing seam is perfect, it is
important that the edge of the bag is clean and dry. To
ensure that the seam is perfect during the heat-sealing
process, it is important that there is no food residue
around the seam on the edge of the bag. Before you fill
the bag, you should therefore fold over its edge by
approx. 3 cm. Unfold the edge again once the bag has
been filled.
8
To ensure that you can keep track of your bags and the
food that is vacuumed within them, we recommend that
you make a note on the bag of the date of the
vacuuming along with the contents.
Proceed as follows:
Open the glass lid.
1.
Place the vacuum-sealing bag in the compartment.
2.
Notes
– Make sure that the food is at the lowest possible
initial temperature – within the range of 1 – 8 °C
is best.
Make sure that the air outlet is not covered so that
the pump can extract the air from the
compartment.
Make sure that the centre of the bag and the ends
of the bag are lying flat on top of the heat-sealing
column. This will ensure that the heat-sealing
seam is perfectly closed.
– Make sure that the open end of the bag is
protruding over the heat-sealing column by
approx. 3 cm but that it is not touching the lid
seal.
Elevate the bag if necessary using an item
Note:
such as a chopping board to prevent the bag from
sliding down.
Touch the À symbol to select a vacuum-sealing
3.
level.
Touch the » symbol to select a heat-sealing time.
4.
Tightly close the glass lid and hold it there.
5.
Touch the start symbol to start the vacuum-sealing
6.
process.
The vacuum-sealing process will now start. The
vacuum-sealing level indicators will flash red one after
the other until the value you selected has been reached.
The heat-sealing process will now start. The heat-
sealing level indicators will flash red one after the other
until the value you selected has been reached.
At the end of the process, the chamber is ventilated and
an acoustic signal sounds. You can now open the glass
lid and remove the heat-sealed vacuum-sealing bag
from the chamber.